Time: 1 hour.
Complexity: easily
Servings: 4

Rich in protein and fiber, chickpeas are a great base for hearty and healthy vegetarian sandwiches. For hassle-free sandwiches, use canned chickpeas. They mash easily with a fork, but if you prefer a smoother consistency, you can use a blender. A little avocado and mayonnaise will give it a velvety texture. Mustard and garlic are also added to the salad for a savory kick, but if you prefer a more savory flavor, you can add cayenne pepper. Place the chickpea salad into pita pockets and garnish with fresh vegetables. Your delicious and healthy sandwich is ready.

Ingredients:

Chickpea salad

• 2 cans of 425g canned chickpeas, rinsed
• 1 large ripe avocado, peeled
• 1/4 cup finely chopped green onions
• 1/4 cup lime juice (about 2 limes)
• 2 tablespoons mayonnaise
• 2 tbsp mustard
• 2 tsp. crushed garlic
• 1/4 tsp cayenne pepper (optional)

Sandwiches

• 4 whole grain pitas
• Half a cucumber, thinly sliced, for serving
• Bean sprouts, for serving
• Sliced ​​radishes, for serving
• Lettuce, shredded, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pita, chickpeas, cucumbers, radish, Avocado, lime juice, ground cayenne pepper, mayonnaise

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Preparation:

Step 1
• Chickpea salad.
  
  In a medium bowl, mash the chickpeas and avocado with a fork or blender until you have a chunky paste. Add the green onions, lime juice, mayonnaise, mustard, garlic, salt, and black pepper and mix well. For a little extra heat, add cayenne pepper. Refrigerate for at least half an hour before serving.
  
  
  Note
  
  You can puree the chickpea salad ingredients in a food processor for a smoother consistency. However, if you prefer the chunky texture of mashing by hand, consider leaving it as is.
Step 2
• Sandwiches.
  
  Cut the pitas in half horizontally to create pockets. Fill each pita pocket with chickpea salad. Top with cucumber slices, bean sprouts, radishes, and lettuce. Serve the pita sandwiches with chicken soup.

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